14oz firm tofu at room temp
6 oz good quality semi-sweet chocolate, 62% cocoa
1 tsp pure almond extract
Fresh raspberries (optional)
...Fresh mint (optional)
Over low heat in a saucepan or over a bain marie (place a bowl over a saucepan) with simmering water, melt the chocolate. Then in a blender add the tofu and almond extract, blend until smooth. Add teaspoon of water, if necessary, to speed up the blending process. Pour chocolate into blender while blending. Use spatula to scrape down sides until fully mixed. Spoon into serving dishes and chill in refrigerater (does not take long to set). Garnish with berries and mint. NUMMMMY!
Recipe from A Lyon in the Kitchen
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